Combine 5 tbsp. oil, lemon juice, seasoned salt and garlic paste in a medium bowl for marinade. Reserve one-third of the marinade in a small bowl; set aside. Place remaining marinade in a large resealable bag placed in a shallow dish. Add tuna. Seal bag and turn to coat. Marinate in the refrigerator for 15 minutes, turning once.
Tuna Steaks with Grilled Veggies
Since tuna is so lean, it can be dry and tough when fully cooked. You'll want to leave the center slightly pink. Start testing the tuna for doneness after a few minutes on the grill.
Servings and Ingredients
|8 tbsp.||Hy-Vee Select olive oil, divided|
|6 tbsp.||lemon juice, divided|
|2 tbsp.||Hy-Vee seasoned salt|
|1 tbsp.||garlic paste|
|4||(8-oz. each) tuna steaks, 1-in. thick, thawed if frozen|
|4 c.||Hy-Vee ShortCuts precut vegetables , such as onions, mushrooms, asparagus, bell pepper and/or snow peas (about 2 packages)|
Things To Grab
- 2 medium bowls
- Small bowl
- Large resealable plastic bag
- Shallow dish
- Large grill pan
- Toss together precut vegetables, lemon halves and remaining 3 tbsp. oil in a medium bowl.
- Heat a large grill pan over medium-high heat. Remove tuna steaks from bag; discard marinade. Cook tuna in grill pan for 5 minutes. Turn steaks. Add vegetable mixture to grill pan; cook with tuna for 5 to 7 minutes more or until desired doneness.
- Drizzle cooked tuna steaks with reserved marinade. Serve steaks with vegetables and lemon halves.
440 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 120mg
- Sodium: 820mg
- Total Carbohydrates: 8g
- Protein: 54g
Vitamin A 25%
Vitamin C 80%